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First Aired - 04/24/2012 06:30PM
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Everyone knows that fish are a healthy alternative to meat, right? This week on Let's Get Real, Erica Wides talks about some of the common misconceptions about our favorite oily fish, salmon and tuna. Do you know the differences between omega-3 fatty acids and omega-6 fatty acids? And did you know that ALL tuna contains mercury? Tune in to hear some of the healthier fish to eat instead of farmed salmon and tuna, the dangers of escaped farmed fish, and why smaller fish are inevitably better for you. Tune in to Erica and escape from "foodiness." This program has been brought to you by Hearst Ranch.
"The Eastern or the Atlantic Salmon hasn't been eaten in any great amounts in 100 years."
"Tuna aren't like potato chips, you can't make more of them. Once they're gone, they're gone!" -- Erica Wides on Let's Get Real
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Fish - All Dressed Up (21:00)
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casual, designer labels, foodiness, artificial flavors, artificial, wrappers, processed, faux natural food, prepackaged food, real food, junk food, Mitt Romney, Good Day New York, bulimia, tuna, salmon, sardines, herring, mercury, toxins, sound byte nation, farmed salmon, wild salmon, dyed salmon, krill, plankton, beta carotene, fruit roll up, Industrial Revolution, Alaska, Pacific Northwest, Atlantic Salmon, Costco, corn, soybeans, omega 3, heart disease, omega 6, fish meal, feather meal, chicken breast, canned tuna,Be the Change You Wish to See in Your Diet (18:29)
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canned salmon, fresh salmon, calcium, cans, BPA, Bisphenol A, The Matrix, nutrition labels, FDA, fungicides, tilapia, China, lead poisoning, taste buds, anchovies, mackerel, extinction, over fishing, harvest, albacore, mercury, coal burning, power plants, emissions, smoke, algae, swordfish, shark, tile fish, king mackerel, Ghandi, farmed trout, Commodore Perry, beef, Chinese, Japan,To comment on this episode click here. There are currently Comments
First Aired - 03/21/2010 03:30PM
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This week WDP discusses the various professionals in the garden design industry, what they do, and what YOU need to know to get the most out of their work.
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Checklist for Choosing a Garden Professional (18:00)
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weight is an issue with roofs, soil gets very heavy when wet, one cubic foot of soil can weigh up to 100 pounds wet, people that work in garden areas, architects have to be licensed, some co-ops demand architects, landscape architects are usually licensed also, Frederick Law Olmstead, garden designers are not licensed, certificate programs, nursery programs, how do you choose a garden professional?, ask friends for a referral, architects aren't well versed in plants, look for a portfolio with variety, make sure they have workers comp and liability, it helps if the client has a vision, egos can get in the way, the designer's first step is to listen to the client, get into budget right away, first time gardeners have no idea what things cost, pay for design time, good designers don't give out design for free, advice is valuable, translate the vision into understandable language, refine the plan, desire bumps up against budget, you don't know what you'll find when you excavate,Gardening and Style (14:20)
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shabby chic, mod, zen gardens, Indian gardens, what's hot and what's not, trade magazines, regionalism is important when planting a garden, defining style is what makes a garden great, gardens are personal, loose and beachy, a flow from the indoors to the out, materials are important, dry alpine rockery gardens, mosses, artificial lawn vs sod, glazed pottery, terra cotta, elements of a garden should compliment each other, form should follow function, budget, be realistic about how the space will be used, you can plant in the fall too!, installing trees early for shade, a garden is not something you finish then walk away from, gardens change, gardens in magazines are photo shoots!, your garden is yours, know what your garden's strong points and weak points are, Alex Chilton,New Products Outro (6:52)
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the Cinch, metal brackets that square out, making raised beds, reclaimed masonry and wood, used bricks, some clients love used brick, large slabs of wood, fence posts can be hammock stakes, people throw out great stuff in NYC, don't want your garden to be a junk show, driftwood, Rarefind Nursery in Jackson NJ, first aid for injured plants: a free pruning workshop on Saturday March 27th, www.rarefindnursery.com, one lucky new fan gets a gift,To comment on this episode click here. There are currently Comments
First Aired - 02/10/2011 12:00PM
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Valentine's Day may have been intended to celebrate love, but we all know what's really on our mind around this time - chocolate! Tune into A Taste of the Past to learn more about one of the most commonly appreciated and seriously misunderstood treats. Learn about the history of the "the food of the gods" from chocolate expert Alexandra Leaf and find out why "real" chocolate might not be what you think it is. This episode was sponsored by Whole Foods Market. For more information visit wholefooesmarket.com
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A Taste of the Past Introduction: Alexandra Leaf (15:00)
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chocolate, Linda Pelaccio, A Taste of the Past, Whole Foods Market, Alexandra Leaf, Valentine's day, cravings, aphrodisiac, The Chocolate Show, www.chocolatetoursnyc.com, tastings classes at ICE, frequent contributor to Gastronomica and Country Living, chocolate is the best known food that nobody knows anything about, it's history is elusive, new world foods, Age of Exploration, food of the gods, Mayans, chocolate consumption is about 3000 years old, the native form was a heavily spiced water based beverage, stars being sweetened in the 1700s, beans came over in the 1600s, sugar was viewed in a medicinal way back then, dutching process, cacao, experimenting with genetics for disease resistance, adding vanilla for flavor, the beans are very bitter,Chocolate: Food of the Gods (18:19)
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top of the line chocolate, some artisan producers do not add vanilla, some aren't even adding cocoa butter, bean to bar chocolate, what do percentages mean?, there are so many varieties these days, percentages mean how much of teh bar actually comes from the bean, the darker the better?, milk chocolate, French add lots of extra cocoa butter, different styles from different countries, Pralus, terroir and chocolate, Ivory Coast, West Africa, huge producer, The Manhattan Chocolate Society, Chocolate Alchemy, homemade chocolate, chocolate notes in wine, pairings, USDA, selling almonds to confectionary, buying habits in men and women,To comment on this episode click here. There are currently Comments
